An Oct. 18 harvest from one of Washington state’s top sites for whites opened the book on this opulent, full-bodied and rather fascinating expression of Chardonnay. The full barrel-aging program on the lees for six months with 25% new French oak and 80% malolactic fermentation yields rich aromas of pineapple, pear, and dried apricot. On the pour, it’s full-bodied with tropical flavors and notes of white peach and more apricot that hint at Roussanne. The weight, fruit, acid profile and relative absence of oaky tones makes it an ideal Chardonnay to sip or enjoy with poached chicken.